Pecan Pie Cake I

9×13 pan takes longer to cook butt overall it’s great.

it was wonderful,loved making it.

Awesome very delicious

I would not change a thing. My family loves it.

I’ve made this pecan pie cake numerous times company and family always love it sometimes I add a cup of chocolate chip

I made this cake exactly like it said but I don’t know if I baked it too long or what but it was very hard and sticky when it cooled. It had a great taste but it was very hard. I will try again at a later time. I loved the taste.

I made this using the butter pecan cake mix. It is really rich but what pecan pie isn’t? I am just not sure about the texture. Maybe it will be different after it cools more? We will see. But I don’t think I will make it again. Other reviewers said better than pecan pie…I am really glad they like it, and it wasn’t horrible, but I will stick to the pie! Thank you for sharing it.

The flavor was very good, just gooey-er than we expected.

This is fantastic!! I baked it 40 min instead of 30 at the end and it turned out great. It will not jiggle in the middle when it is done.

I have made this cake twice now. I love pecan pie but prefer cake to pie crust. So for me it’s the best of both worlds! I topped it with homemade whipped cream. . . so yummy!

This was delicious and well received by all! I did have to bake it quite a bit longer than indicated the 2nd time because it was quite jiggly in the center for awhile. Eventually it firmed up a bit, and even more so once out of the oven.

My husband loves pecan pie and had been looking for a cake version that was close. Well, this recipe definately does it!! Has the cake with the pecan pie taste. I make it for thanksgiving and his birthday every year with butter pecan mix, and it disappears each time. If too sweet for some, use a vanilla cake mix or even angel cake mix. YUMMY!!

This was a big hit at the dinner party last night. I followed the recipe as is, didn’t feel like it needed any adjusting. The outer layer is the best part. The combination is melt in your mouth good. The cake itself is very moist. I think it’s even better than pecan pie. Great recipe. Thanks for sharing with us.

This is an absolutely delicious, rich, buttery cake. I could not find butter pecan cake mix so I used a yellow cake mix and I used pecan halves rather than chopping them. I only had 1/2 cup corn syrup so I substituted agave for the other half. The baking time is definitely off. Baked the first layer 30 minutes and the second layer 50 minutes.

I am getting ready to make this cake for the second time and realized I never rated it the first time. Initially I made this after I went looking for something pecan-ish for my new niece-in-law who adores anything with pecans. The whole family LOVED it, even my husband who usually hates anything with nuts. This is totally worth a try and totally worth the outrageous amount of butter and sugar!!

My newest favorite. Shared at work, was a huge hit. Baked longer than recipe says though. Add 5 minutes to the first layer and 10 minutes for the second layer.

Okay, here’s my take on this recipe. I’m diabetic as is most of my family. I used a 13×9 aluminum pan even though the lady who gave me the recipe said the batter almost overflowed her pan. Her recipe called for white cake mix, but I had yellow and went for it. Instead of using a full cup of brown sugar in the first half of the recipe, I used 1/2 cup. The one-third batter almost doesn’t cover the entire bottom of the pan. Didn’t even notice that I had forgotten to add the 2 cups of pecans and the first bake had been going for about 5 minutes. I poured the pecans on top of the first bake and pressed them down slightly. As with several of the other reviewers, I had to leave the first bake in the oven for 25 minutes instead of 20. Now for the second bake. My only changes were that I used 1/2 cup of sugar instead of 1 cup and I used just one egg in the reserved 2/3 batter. Because I used 1/2 cup sugar I reduced the milk to 1/2 cup also. By the time you add in the milk you will have a very liquid batter, very unlike the first bake. There is no way this cake is ready at 30 minutes. My cake had to stay in the oven for 50 minutes just so the center didn’t giggle. The second bake did fill the pan to the top but after baking, the two layers settled down. My verdict, 3 eggs were just fine and the cake was very sweet even after the sugar reduction. I will try again to tone down the sweetness by not adding in the white sugar. P.S. I finely chopped the pecans to cut the gooey cake.

My favorite cake recipe but takes a lot longer to bake than in recipe.

This is my go-to cake for any event! I am making it for the 4th time today for my friend’s birthday who has never even had pecan pie! This cake will forever ruin pecan pie for her; it is that good! YES it does take longer to bake. But to those reviewers who dismissed the recipe because they couldn’t wait an additional 10-15 mins, y’all missed out big time!

Need more instructions or pictures to help with bake time on this cake, since it’s an unorthodox preparation to add a layer on top of a baked layer. What is the correct doneness for the first layer? How do you know when second layer has baked long enough? I’m sure mine will be concrete when it cools, because it seemed like it needed significantly longer to bake than recipe indicates. After 20 + 25 minutes, it was still liquid… Also, I’m glad i put the cake pan on a cookie sheet, because it baked out alllllll over the place. Because of all the rave reviews, i want to get it right! HELP!

This cake is delicious. Only thing I had to modify was the baking time for the second step, at 30 minutes it was still “soupy” and not brown. I added about 15-20 minutes on to the baking time and took it out when it was golden brown. The edges were hard, but tasted rather good!